Taco Mac And Cheese Casserole

Ingredients

• 1.25 lb Ground Beef (80% lean)
• 10 oz Diced Tomatoes with Jalapeños (Canned or homemade (diced tomatoes + chopped jalapeños))
• 1 cup Whole Milk (Full‑fat for creaminess)
• 2 cup Elbow Macaroni (Dry)
• 1.5 cup Fresh Cheddar Cheese (Shredded)
• 1 cup Beef Broth (Low‑sodium)
• 1 packet Taco Seasoning (Store‑bought)
• 8 oz Tomato Sauce (Plain)

Instructions

1. Prep Ingredients

   Dice the canned tomatoes and jalapeños (or open a Rotel can). Shred the cheddar cheese and measure all liquids and pasta.

   Time: PT5M

2. Brown Ground Beef

   Heat the skillet over medium‑high heat, add the ground beef, season with a pinch of salt and pepper, and break it up with a spoon. Cook until fully browned.

   Time: PT7M

3. Drain Excess Fat

   Carefully tilt the pan and pour off the rendered fat, leaving the browned meat in the skillet.

   Time: PT2M

4. Add Liquids and Seasoning

   Stir in the diced tomatoes with jalapeños (including juice), tomato sauce, beef broth, milk, and the taco seasoning packet. Mix well.

   Time: PT3M

5. Bring to a Simmer

   Increase the heat slightly and bring the mixture to a gentle simmer, stirring occasionally.

   Time: PT3M

6. Cook the Macaroni

   Add the dry elbow macaroni, stir to combine, then reduce heat to low, cover the pan, and let it cook for 20 minutes until the pasta is tender.

   Time: PT20M

7. Melt the Cheese

   Remove the lid, sprinkle the shredded cheddar cheese over the top, and stir until the cheese is fully melted and incorporated.

   Time: PT2M

8. Serve

   Spoon the taco mac into bowls, garnish with fresh cilantro or extra jalapeño slices if desired, and enjoy.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

45g

Fat

22g

Fiber

3g